The FLAIR Chef de Cuisine is responsible for the effective day to day operation of the FLAIR Restaurant and Room Dining. He/she supports the Club Lounge and Lobby operation as business requires and ensures smooth operation within Him/her area of responsibility.
FLAIR 吧廚師長負責 FLAIR 吧和客房送餐日常的高效運作。他/她根據(jù)工作的要求支持行政酒廊和大堂吧的運營，并確保在她負責區(qū)域的流暢運作。
?The FLAIR Chef de Cuisine creates menus in accordance with the Restaurant Concepts as provided by the Executive Chef, Banquet Menu Guidelines, Club Guidelines, Lobby Guidelines and he evaluates the offerings on a quarterly base and monitors the competitive set to ensure relevance in the market.?
FLAIR 吧廚師長根據(jù)行政總廚提供的餐廳理念，宴會菜單指南，行政酒廊指南設(shè)置，大堂吧指南設(shè)計菜單，按季度評估產(chǎn)品并監(jiān)控競爭對手以確保與市場的關(guān)聯(lián)。
?The FLAIR Chef de Cuisine creates, in cooperation with the FLAIR Sous Chef and the involvement of Executive Sous Chef accurate and cost-efficient recipes, is testing them and ensures training and compliance thereof.?
FLAIR 吧廚師長與 FLAIR 吧副廚師長還有行政副總廚合作，制作準確且具有成本效益的食譜，并對其進行測試，來確保其培訓(xùn)和合規(guī)性。
The FLAIR Chef de Cuisine ensures the right product is selected and purchased in the correct quality. He observes the purchasing process and evaluates the quality, price and competitiveness of the produce.?
?FLAIR 吧廚師長確保以正確的質(zhì)量來挑選和采購正確的產(chǎn)品。他觀察采購過程并評估產(chǎn)品的質(zhì)量，價格和競爭力。
The FLAIR Chef de Cuisine ensures storage, processing, preparation, plating and serving of the purchased product are aligned with the set standards by the Executive Chef and the Company.?
FLAIR 吧廚師長確保采購產(chǎn)品的存放，加工，準備，擺盤和服務(wù)符合行政總廚和公司制定的標準。?
The FLAIR Chef de Cuisine participates in daily food tastings on a rotational base to evaluate the quality of food, presentation skills, and compliance with allergen policies and gives advice to the teams.?
FLAIR 吧廚師長在各個餐廳輪流參加每日試菜，來評估食品質(zhì)量，展示技巧，過敏原政策的遵守情況，并給團隊提供建議。
?The FLAIR Chef de Cuisine keeps an overview of the current inventory in all areas of his responsibility, places purchase orders in Birch Street and aligns the spending with the budget provided by the hotel’s senior management. In this function he tracks the daily spending in comparison with the forecast revenues to avoid over-spending and exceeding costs.?
FLAIR 吧廚師長在他負責的所有領(lǐng)域?qū)Ξ斍暗膸齑孢M行概覽，在 Birch street 上下訂單，并根據(jù)酒店高級管理層提供的預(yù)算來分配花費。 在這個職能中，他追蹤與預(yù)測收益相比的每日支出，以避免過度支出和超額成本。
The FLAIR Chef de Cuisine ensures all costs related to other divisions in the hotel [e.g. Club Lounge, Lobby Ambassador, Amenities, Promotional costs, cost of sales] are transferred accurately prior to each month end closing.FLAIR 吧廚師長確保與酒店其他部門相關(guān)的所有成本 (例如：行政酒廊，大堂使者，歡迎禮遇，推廣成本，銷售成本) 在每個月結(jié)束前準確的轉(zhuǎn)移。?
The FLAIR Chef de Cuisine is planning annual promotions for Manor 54, including profit and loss, marketing, purchasing, execution and review. He uses this opportunity to develop key personnel in the team and involves them in the planning of the work affecting them!?
FLAIR 吧廚師長需要計劃餐廳的年度推廣，包括盈虧，營銷，采購，執(zhí)行和審核。 他利用這種機會來培養(yǎng)團隊中的關(guān)鍵人物，讓他們參與影響他們的工作計劃
